Austin Hey Austin just a heads up the economy vacuum sealer states that it has a removeable tray for cleaning convience. I don’t believe this is true. Very good vacuum sealer and I am happy with it.
When I make sausage the casing comes out so tuff you can’t stick a fork into them. That is both pig gut or collagen casings. What am I doing wrong?
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt last edited by
Old Guy what is your cooking / smoking schedule , do you ice bath them at the end more information will be helpful
I smoke them for 1 hour at 200 deg F . No I have not, ice bathed them. Thank you very much I will give that a try.
twilliams Power User PK100 Regular Contributors Team Grey last edited by twilliams
Old Guy that is the issue, starting out at 200° you are cooking the product rather than smoking with a gradual increase in temp. What is happening is called case hardening. Only 1 hour is your internal temp 160°? You smoking/cook schedule should take up around 6-7 hours. Depending on size of batch. There is videos in the university section on smoke schedules for sausage
twilliams Thank you, I will check the university section out maybe sometime I will get a good sausage to come out of my smoker.
twilliams Power User PK100 Regular Contributors Team Grey last edited by
Old Guy you will get it done. Alot of research here to be learned. Also test and trial. If you cant find the smoke schedule let me know, i can post it for you.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Old Guy keep notes. It will help with the learning curve.
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